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What is it about crock pot cocktail sausages that make them so impossible to resist?
If you want to be the hero of your next game day gathering, stir together a batch of these sweet and spicy glazed cocktail sausages. Toss them into your crock pot and let them heat until bubbly.
I made a batch this week and almost didn’t have time to snap a quick picture before they were gone!
I used my 1-1/2 Quart Slow Cooker to make a small batch, but this recipe can easily be doubled or tripled in a larger slow cooker for a party.
The key to making these crockpot cocktail sausages a little lighter and more Weight Watchers friendly is choosing chicken or turkey mini cocktail sausages. I’ve seen both Aidell’s and Hillshire brands in the supermarkets here.
And to keep things really easy, serve them hot right from the pot with plenty of toothpicks and napkins for everyone.
I think this glaze would work well on turkey meatballs too.
How Many Calories and WW Points in Crock Pot Cocktail Sausages?
According to my calculations, each mini sausage has just 30 calories.
To see the WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
2 SmartPoints (Green plan)
2 SmartPoints (Blue plan)
2 SmartPoints (Purple plan)
1 PointsPlus (Old plan)
If you’ve made these Slow Cooker Mini Cocktail Sausages, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Crockpot Cocktail Sausages
Ingredients
- 12 ounces precooked chicken or turkey mini smoked sausages
- 3/4 cup apricot or peach preserves
- 3 tablespoons chili sauce
- 1 tablespoon Dijon mustard
Instructions
- Ideal Slow Cooker: 1-1/2 to 2-Quart
- For easier cleanup, coat your slow cooker with nonstick spray.
- Place the sausages in the slow cooker.
- In a small bowl (affiliate link), combine the preserves, chili sauce, and mustard, stirring until well blended.
- Pour over the sausages and toss until coated.
- Cover and cook on HIGH for about 2 hours (or on LOW for about 4 hours) or until hot and bubbly.
- If desired, you can remove the lid and cook for another 10 to 20 minutes to reduce the sauce slightly.
- Serve hot right from the crockpot or transfer to a serving dish, being sure to have plenty of toothpicks and napkins handy!
Notes
(Must be logged into WW on a smartphone or tablet.) 2 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 2 SmartPoints (Purple plan) 1 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from Slow and Easy: Fast-Fix Recipes for Your Electric Slow Cooker (affiliate link) by Natalie Haughton
I want to try this sauce for meatballs too.
I’d like to try this recipe.